Directions

2In medium bowl, combine egg whites, milk and flour; beat until well blended. Place half of the chiles in sprayed baking dish. Cover with half of the egg mixture. Reserve 1/2 cup of each cheese for topping. Sprinkle mixture with half of each remaining cheese. Repeat layers. Pour tomato sauce over top layer of cheese.

3Bake 350°F. for 20 minutes. Sprinkle with reserved cheese. Bake an additional 25 to 30 minutes or until edges are bubbly and cheese is melted.

Tips

This casserole shares some of the same ingredients and flavors of classic chiles rellenos, a traditional Mexican recipe for cheese-stuffed green chiles. Mild poblano chiles are blackened to remove the skin, then seeded before being stuffed. The stuffed chiles are dipped in egg batter and fried until the outside is crisp and the cheese inside is melted.

To reduce the fat in each serving of this casserole by about 7 grams, use reduced-fat Cheddar and Monterey Jack cheeses in place of the regular cheese.

For a speedy Tex-Mex meal, serve this casserole with a salad of shredded lettuce, tomatoes, ripe olives and julienned jicama tossed with a favorite dressing. Add a tangy citrus sorbet for dessert.